Blueberry Chickpea Flour Bread (Vegan, Grain-Free & High Protein)

Blueberry chickpea flour bread is a quick, healthy skillet bread made with chickpea flour, blueberries, maple syrup, and pumpkin. Vegan, gluten-free, oil-free, and packed with protein and fiber.

If you love the cozy flavor of blueberry muffins and the tender crumb of skillet cornbread, this Blueberry Chickpea Flour Bread is the best of both worlds.

The secret ingredient that makes this blueberry bread soft and protein-rich? Chickpea flour.

I’ve used it here to create a quick bread that is naturally vegan, gluten-free, grain-free, oil-free, and yeast-free, yet bakes up soft, lightly sweet, and incredibly satisfying. Even better, the batter mixes together in under 5 minutes before going straight into the oven.

Each generous wedge provides 6 grams of protein and 4 grams of fiber, thanks to naturally nutrient-dense chickpea flour. The result is a wholesome high-protein chickpea flour bread that feels like a treat but keeps you full for hours.

Fresh blueberries burst throughout the tender crumb, while a touch of maple syrup and vanilla adds just enough sweetness. The pumpkin purée helps create a soft texture with no chickpea aftertaste at all.

Serve it warm from the skillet for breakfast, enjoy a slice with coffee in the afternoon, or save it for a not-too-sweet dessert.

What Is Chickpea Flour?

Chickpea flour (also called garbanzo bean flour or besan) is made from finely ground dried chickpeas. It is naturally high in protein and fiber, and it works especially well in gluten-free baking because it helps create structure without eggs.

In this recipe, chickpea flour acts as both the flour and egg replacement, creating a tender quick bread with a soft crumb.

Why You’ll Love This Blueberry Chickpea Bread

This easy skillet bread is a reader favorite because it is both simple and nourishing.

• 6 grams protein per wedge
• 4 grams fiber per wedge
• Vegan (egg-free and dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Yeast-free
• Nut-free
• Soy-free
• No starches or gums
• Mixes together in minutes

Ingredients for Blueberry Chickpea Flour Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Chickpea flour
• Baking powder (certified gluten-free, as needed)
• Salt 
• nondairy milk, (e.g., almond milk, soy milk, cashew milk)
• canned unsweetened pumpkin purée (not pie filling)
• pure maple syrup
• vanilla extract
• blueberries

Tip: Grind Your Own Chickpea Flour

If you have a high-speed blender, you can grind your own chickpea flour from dried whole chickpeas. Place the dried chickpeas in the blender container. Blend on high until ground into a fine flour. Note: regular blenders and food processors will not work for grinding chickpeas into fine flour. The chickpeas are too hard to break down with the food processor blade, and can overheat a regular blender.

How to Make Blueberry Chickpea Flour Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350°F (180C). Line the bottom of a  9-inch (22.5 cm) cast iron skillet with a round of parchment paper (to prevent sticking). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the skillet.

Step Two: Whisk the Dry Ingredients

In a large bowl, whisk together the chickpea flour, baking powder, and salt.

Step Three: Whisk the Wet Ingredients

In a medium mixing bowl, whisk the nondairy milk, pumpkin puree, maple syrup and vanilla until well blended.

Step Four: Stir in Wet Ingredients

Add the pumpkin mixture to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir and blend with a spatula until completely combined. Stir in the blueberries.

Step Five: Transfer Batter to Skillet

Spread the batter evenly into the prepared skillet.

Step Six: Bake

Bake for 23 to 28 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.

Step Seven: Cool & Slice Bread

Let the high protein chickpea flour bread cool completely in the skillet on a wire rack. Run a knife around the edge of the skillet to loosen the bread. Cut into 8 wedges to serve.

Texture & Flavor

This blueberry chickpea flour bread has a soft, tender crumb similar to coffee cake or skillet cornbread. The combination of pumpkin purée, maple syrup, vanilla, and nondairy milk creates a lightly sweet bread with no chickpea flavor at all. The flavor is similar to a blueberry muffin baked into a tender skillet bread.

It can be sliced into wedges and served on a plate or enjoyed out of hand like a muffin.

With 6 grams of protein and 4 grams of fiber per slice, it’s satisfying enough for breakfast or an afternoon snack.

How to Serve This Blueberry Chickpea Bread

Try the bread:

• For breakfast, with an extra drizzle of maple syrup
• As a healthy snack
• As a sweet treat with coffee or tea
• For a not-too-sweet dessert

How to Store Blueberry Chickpea Flour Bread

Store the cooled blueberry vegan chickpea flour bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to six months. The bread has a high moisture content, hence the necessity to store it in the fridge after one day, or freeze it, if planning to store for more than a week.

Ingredient Substitutions

• Can I use a different gluten-free flour instead of chickpea flour? No, I do not recommend substituting the chickpea flour. Chickpea flour acts as both flour and an egg substitute in this recipe. In addition, the ratio of wet to dry ingredients is formulated specifically for chickpea flour, and other gluten-free flours or blends will alter the texture and structure. 
• Can I use something other than pumpkin puree? You may be able to substitute an equal amount of unsweetened applesauce or pureed very ripe bananas for the pumpkin. I have not tested with either of these options.  
• Can I use another variety of sweetener? Yes. You can replace the maple syrup with an equal amount of the liquid sweetener of your choice, such as brown rice syrup, agave nectar or date syrup. You can also use honey if you do not follow a vegan diet. You can also use an equal amount of granular sweetener, such as coconut sugar, cane sugar or brown sugar plus 2 tablespoons (30 mL) water, or extra nondairy milk.

Expert Tips for the Best Chickpea Flour Bread

• Whisk the batter well. Chickpea flour benefits from thorough mixing to remove any lumps.
• Do not overbake. Remove the bread when the center just sets to keep it tender.
• Let it cool before slicing. This allows the structure to fully set.
• Use ripe blueberries. Fresh berries give the best flavor and texture.

Flavor Variations

You can vary the flavor of this blueberry chickpea bread in several ways:

• Fruits: Swap the blueberries for an equal amount of raspberries or blackberries.
• Sweeteners. Add 3 to 5 tablespoons of coconut sugar, maple syrup, agave, or date sugar. If using a liquid sweetener, reduce the water by the same amount.
• Warm Spices. Add 1 to 1-1/2 teaspoons of ground cinnamon, cardamom, pumpkin pie spice, allspice or ground ginger to the batter. 
• Seeds & Nuts. Stir in up to 2/3 cup chopped toasted or raw nuts or seeds to the batter. Walnuts, sunflower seeds, hemp seeds, sesame seeds, almonds, and pecans all work well.
• Extracts & Zests: Swap the vanilla for an equal amount of almond extract or add up to 1 tablespoon finely grated lemon zest or orange zest to the batter.

Frequently Asked Questions (FAQ)

• Can I use a different baking pan? Yes. A 9-inch (22.5 cm) round or square baking pan can be used in place of the cast iron skillet.
• Does chickpea flour taste like chickpeas in baked goods? Not in this recipe. The combination of pumpkin purée, maple syrup, and vanilla completely neutralizes the chickpea flavor, leaving a mild, lightly sweet bread.
• Can I make this chickpea flour bread ahead of time? Yes. The bread keeps well for several days and actually slices even more cleanly after it has cooled completely.
• Can I use frozen blueberries? Yes. Frozen blueberries work well. Add them directly to the batter without thawing to prevent excess moisture.
• Is chickpea flour good for gluten-free baking? Yes! Chickpea flour is naturally gluten-free and high in protein, which helps provide structure in baked goods without needing eggs or gums.

Is Chickpea Flour High in Protein?

Yes—chickpea flour is naturally high in plant-based protein. Made from ground chickpeas (also called garbanzo beans), it contains about 6 grams of protein per ¼ cup, along with fiber, iron, and other important nutrients. Because it’s both protein-rich and gluten-free, chickpea flour is a popular ingredient in plant-based baking and cooking. It adds structure, nutrition, and a mild, slightly nutty flavor to everything from breads and pancakes to crackers and savory dishes.

Is Chickpea Flour Bread High in Protein?

Yes. Chickpea flour naturally contains significantly more protein than most gluten-free flours. Because this bread is made entirely from chickpea flour, each wedge provides 6 grams of plant-based protein, making it a satisfying high-protein vegan bread option.

Related Recipes

• Vegan Coconut Flour Oat Blueberry Muffins (Oil-Free, GF)
• Vegan Blueberry Muffin Bars (Oil-free, Gluten-free)
• Grain-Free Blueberry Baked Porridge (Vegan)
• Vegan Blueberry Oat Muffins (Oil-free, Gluten-free)
• Oil-Free Vegan Blueberry Oat Muffins (Gluten-Free)